Delicious, easy vegan stuffed pepper mushroom and black bean tacos. Hearty, healthy and full of fiber and nutrients. Gluten free, low carb, whole foods, healthy tacos. Perfect for a weeknight or Friday night dinner.
I recently went to visit my brother and his family for a week. Whenever I’m a guest at someone’s house, I always want to make sure I’m a pleasant addition and not a taxing annoyance. Blame it on my Midwest upbringing…Ha!
I show love and gratitude by cooking people delicious, homemade meals. I was so excited to get to share some tasty vegan meals with my family for a whole week. It also doesn’t hurt that my brother has a kitchen of my dreams! Clean, spacious and enough counter space to fit my entire apartment on!
I’m so happy that my brother and his family are such open-minded and adventurous eaters. They really appreciated everything I cooked.
One of my favorite meals I made for them were these stuffed pepper mushroom black bean tacos.
The first time I made this recipe, I kept the mushrooms and black beans separate. When visiting my brother, I wanted to save some time and pans, so I added the beans to the mushroom meat. It turned out amazingly well. The texture was extremely satisfying. I loved it!
These peppers also taste really well when grilled. Be careful when turning them on the grill. It helps to get a pair of tongs, and grab ahold of the peppers from top to bottom, instead of on the sides. This will help to keep the peppers intact and makes sure that the filling doesn’t ooze out. If you can avoid squeezing them at all, even better. Just try to roll them over when they’re ready to be turned.
Grilling these peppers gives a really nice flavor to these tacos. Try it out once the weather starts to warm up!
I always love hearing from you, so let me know in the comments below what are your favorite ways to be helpful when you’re a guest?
Also, sharing is caring so share this recipe with someone you think might enjoy it.
Stuffed Pepper Mushroom and Black Bean Tacos
Mushroom and black bean filling
- 14 oz can of black beans – drained and rinsed
- 1 lb baby bella mushrooms
- ½ medium red onion
- 1 package taco seasoning – make sure to read ingredients to find one without dairy
- 14 oz fire roasted diced tomatoes
- 1 tsp garlic powder
- salt to taste
Taco fillings and shell
- 8 bell peppers
- 1 cup of white rice
- 2 cups of vegetable stock
- 1 cup of corn
- ½ can of vegetarian refried beans – we will use this as a paste to keep the tops of the peppers on when cooking
- Hot sauce
To make the mushroom/black bean filling
- Before preparing your mushroom filling, put your rice on to cook. To add extra flavor, cook in vegetable stock or add a vegetable bouillon cube.
- Put a large frying pan over medium low heat and add 1 tsp of oil or 2 TBL of water
- Clean and chop up your mushrooms pretty small
- Dice your onions
- Add your mushrooms, onions and taco seasoning packet to the pan. Don’t crowd the pan or the mushrooms won’t brown. You may have to cook half of it at a time.
- Sautèe until mushrooms and onions start to caramelize – about 10 minutes. Add more water or oil if it sticks
- Add in the beans, canned tomatoes and garlic powder. Cook for another 5 minutes.
- Add extra salt if needed and set aside
Stuff, prep and cook the tacos
- Pre-heat your oven to 400 degrees or pre-heat your grill if grilling
- De-stem the peppers by cutting a wide hole around the stems and pulling them out. Clean off all of the seeds. Keep the tops of the peppers
- Brush your peppers with olive oil. Sprinkle with taco seasoning, salt or garlic powder
- Once your rice and mushroom/black bean filling are all set we’re ready to stuff the peppers
- Stuff the the peppers with a layer of rice first, then mushroom meat, then the corn.
- If grilling, put a thick layer of refried beans around the top rim of the pepper. Gently stick the pepper top over the pepper. The refried beans will help keep the pepper top on, especially when grilling
- If cooking in the oven, place peppers in the oven and cook for 30 minutes
- If grilling, grill for about 20-30 minutes, or until the peppers start to brown. You will have to keep an eye on them and turn them every 10 minutes or so with a metal tong.
- Top with salsa, guacamole, lettuce and vegan sour cream.